Description
This dish is a delightful twist on traditional French onion soup, combining rich beef flavors with caramelized onions.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 cup dry red wine
- 8 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper, to taste
- 1 baguette, sliced
- 2 cups Gruyère cheese, shredded
Instructions
- Begin by preheating your oven to 325°F (160°C). Generously season the beef short ribs with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Place the ribs into the hot oil, searing them until browned on all sides — this step is key for locking in juices and developing initial flavors. Once browned, remove the ribs from the pot and set them aside.
- In the same pot, reduce the heat to medium-low and add the butter. Allow it to melt, then add the thinly sliced onions. Cook slowly, stirring occasionally, for about 30 to 40 minutes, until they reach a deep golden brown color. This gradual caramelization process is crucial for developing the sweet, rich flavor characteristic of French onion soup.
- Once the onions are perfectly caramelized, add the minced garlic and sauté for a further minute. Sprinkle in the flour, mixing it with the onions to form a roux, which will lightly thicken the soup. Pour in the dry red wine, stirring to deglaze the pot. Make sure to scrape up any caramelized bits from the bottom — these will enhance the soup’s depth. Allow the wine to cook down until reduced by half, intensifying the base flavor.
- Return the seared short ribs to the pot, nestling them into the onion mixture. Pour in the beef broth, followed by the fresh thyme and bay leaves. Ensure the liquid covers the ribs completely. Place a lid on the pot, then transfer it to the oven. Let the soup braise for 2 1/2 to 3 hours, patiently waiting as the beef becomes tender and the flavors meld into perfection.
- After braising, remove the pot from the oven and extract the short ribs. Shred the meat using two forks, discarding the bones. Return the shredded beef to the pot, stirring to integrate it evenly. Taste and adjust the seasoning with salt and pepper to your preference. Meanwhile, toast the baguette slices under a broiler, then top them with shredded Gruyère cheese until bubbling and golden. To serve, ladle the hot soup into bowls, topping each with a cheesy bread slice before diving into this masterpiece.
Notes
Prepare the soup a day ahead to allow flavors to meld further, making it even more delicious.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
Nutrition
- Calories: 650 kcal
- Sodium: 850 mg
- Protein: 35 g